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MAKES 1 large flatbread 2 packages active dry yeast (about 3 teaspoons) 1 teaspoon sugar 3/4 cup (6 fl oz/180 ml) extra-virgin olive oil 5 cups (25 oz/780 g) all-purpose (plain) flour, plus more for kneading 2 teaspoons fine sea salt 1 teaspoon coarse sea salt (optional) |
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To make by hand, in a large bowl, dissolve the yeast in 1 3/4 cups (14 fl oz/430 ml) warm water and let stand until foamy, about 5 minutes. Add the sugar, 1/2 cup (4 fl oz/120 ml) of the olive oil, the flour, and the fine sea salt and stir with your hand or a wooden spoon until a rough ball forms. Transfer the dough to a floured work surface and knead the dough until smooth and elastic, 5-7 minutes. Add up to 1/2 cup (21/2 oz/75 g) flour to the work surface while kneading to prevent the dough from sticking. To make in a stand mixer, dissolve the yeast in the warm water in the 5-qt (5-I) bowl and let stand until foamy, about 5 minutes. Add the sugar, 1/2 cup (4 fI oz/120 ml) of the olive oil, the flour, and the fine sea salt. Place the bowl on the mixer, attach the dough hook, and knead on low speed until the dough is smooth and elastic, 5-7 minutes. Add up to 1/2 cup (21/2 oz/75 g) flour while kneading to prevent the dough from sticking. Remove the dough from the bowl. Form the dough into a ball, transfer it to a lightly oiled bowl, and cover the bowl with plastic wrap. Let the dough rise in a warm, draft-free spot until doubled in bulk, 1-1 1/2 hours. For a more flavorful bread, make the dough up to this point, punch it down, cover the bowl with plastic wrap, and refrigerate overnight. Let the dough come to room temperature before shaping. Pour the remaining 1/4 cup (2 fI oz/60 ml) olive oil into a rimmed baking sheet (about 11 by 17 inches/28 by 43 cm), coating it evenly. Turn the dough out into the pan and press it evenly over the bottom. If it is too elastic to spread without springing back, let it rest for 5 minutes. Cover the pan loosely with a dry kitchen towel and let the dough rise in a warm, draft-free spot until doubled in size, 1 hour. Position a rack in the lower third of the oven and preheat to 450°F (230°C). Dimple the dough by pressing your fingertips all the way into it at 1-inch (2.5-cm) intervals over the entire surface. Sprinkle the surface with the coarse salt, if using. Bake the focaccia until golden brown, about 25 minutes. Transfer to a wire rack and let cool in the pan. Cut into squares and serve warm or at room temperature. Store tightly wrapped in aluminum foil at room temperature for up to 1 day or freeze for up to 2 weeks. Reheat at 375°F (190°C) for 10 minutes. Buon appetito ! |
Copyright 2010 Easy Italian By Trend & Trade Italy
